Almond Flour Cupcakes
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My almond flour cupcakes are so moist, fluffy, and tender that you won’t believe that they have no grains in them. I love that they’re made in just one bowl.
Why I love this recipe
I’ve made a lot of almond flour recipes over the years, and cupcakes are one of the trickiest to get right. They’re often dense, dry, or crumbly, so I set out to make a version that’s just as light, fluffy, and moist as a classic chocolate cupcake.
My almond flour cupcakes have a tender crumb and a rich chocolate flavor, and they come together with simple pantry staples. Here’s why I make them on repeat:
- Naturally gluten-free. And lower carb, grain-free, and refined sugar-free.
- Soft, fluffy texture. They’re moist with a tender crumb, and honestly taste like they’re made with wheat flour.
- Ready in under 30 minutes. These are the kind of cupcakes I’d make when I need a wholesome chocolate fix FAST.
Let’s make a batch of them together now!
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Almond flour: Blanched or superfine. Avoid using almond meal, as it tends to yield a denser cupcake.
- Cocoa powder: You can use unsweetened or dark cocoa powder. I prefer the latter, as it has a richer flavor and a beautiful, almost black color.
- Granulated sweetener of choice: I like using allulose to keep the sugar down, but white sugar and brown sugar also work. If you want to use liquid sweeteners, you can experiment with honey or maple syrup.
- Baking soda: Gives the cupcakes some rise and fluffiness.
- Salt: Brings out the sweetness of all the ingredients.
- Eggs: Room temperature eggs. Avoid subbing this out with a substitute, as I haven’t tested any egg substitutes.
- Sour cream OR yogurt: Keeps the muffins moist in the middle. I prefer using sour cream, but Greek or plain yogurt can also be used.
- Vanilla extract: A must for any good muffin or cake recipe!
- Chocolate frosting: Every good cupcake needs a good frosting to top it with. I have a few options, including my 2 ingredient dairy free frosting and a healthy frosting.
How to make almond flour cupcakes
Step 1- Make the batter. Start by mixing together your dry ingredients in a large mixing bowl. Next, add the remaining ingredients and whisk together until just combined and mostly smooth.
Step 2- Prep. Now, transfer the cupcake batter into a greased (with coconut oil or butter) 12-count muffin pan or into lined cupcake liners.
Step 3- Bake for about 20 minutes, or until a toothpick comes out mostly clean. Let the cupcakes cool completely before spreading chocolate frosting on each one.
Arman’s recipe tips
- Don’t overmix the batter. I mix until the wet and dry are just combined, with no streaks of flour. Overmixing can cause the cupcakes to sink as they cool.
- Do not overbake the cupcakes. I remove the cupcakes when a toothpick comes out with a few moist crumbs rather than completely clean. They’ll continue cooking in the hot muffin tin as they cool, which helps keep them soft and moist.
- Don’t judge the tops. Almond flour chocolate cupcakes don’t always bake with perfectly smooth domes, but once they’re frosted, no one will notice.
More almond flour desserts
Almond Flour Cupcakes
Video
Ingredients
- 2 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1 cup granulated sweetener of choice allulose or sugar *
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup sour cream can use Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup chocolate frosting
Instructions
- Preheat the oven to 180C/350F. Lightly grease and line a 12-count muffin tin with muffin liners.
- In a large mixing bowl, add your dry ingredients and mix well, until combined. Add in your wet ingredients and mix well, until just combined and mostly smooth.
- Distribute your cupcake batter evenly amongst the muffin tin. Bake for around 20 minutes, or until a skewer comes out mostly clean.
- Remove from the oven and let cool completely. Once cool, pipe the chocolate frosting on top.
Notes
Nutrition
Originally published December 2020
I’m an avid baker- petty much obsessed. These are amazing! Thank you for the fantastic recipe!
I made them with coconut milk since I didn’t have yoghurt and they turned out wonderful. Also only put half the sugar and was sweet enough.
So moist and chocolaty . I’ve made these so many times. They are awesome
I made these today for Valentine’s Day and then are absolutely delicious! I used the basic frosting recipe and added cream cheese and cocoa to it to make a chocolate cream cheese frosting. The cupcake has a really nice crumb and is so moist. I did add 1/8 teaspn of xanthan gum to the cupcakes just so they hold together a little better and it worked great! I will definitely make these again. Thanks for a great recipe!
These cupcakes are fantastic! My DIL is gluten sensitive and so I made these for her birthday. They were so delicious and moist. You wouldn’t know they were gluten free if I didn’t tell her.
Do you think it would be okay to use gluten free flour instead of almond flour?
Not for this recipe!
I am not a novice with baking is all about and these cupcakes turned out delicious. Even my sisters and nieces who came to visit asked for the recipe. Very moist and fluffy. I did insert a piece of dark chocolate in the middle of each cupcake before baking and sooo yummy! Thank you for such an easy and delicious cupcake recipe
OMG! I have tried at least a dozen keto chocolate cupcake recipes and didn’t like any of them. This recipe, however, is the bomb! The batter is generous, and the cupcakes are moist and fluffy, even the next day. This is my go to keto chocolate cupcake from now on.
The beat keto dessert. Would happily eat even if not keto. My family loved them and begged me to bake again.
Best cupcakes I have had for years, and so easy!
Will definitely make again. We used Greek yoghurt and they were perfect
Is it possible for you to convert this recipe to grams please?
We haven’t calculated them, but you can try an online converter 🙂
Hi arman, is it possible to use another flour like all-purpose flour maybe? By the way i ‘ve made this recipe and my sister really love it ♥️♥️.
Hi! Make my vegan cupcakes instead 🙂
I’ve made several keto chocolate cupcakes, and this uncomplicated recipe is the best. I used BochaSweet for the batter and frosting, and added 1/2 T. of vegetable oil to the batter because the first batch came out a little dry, and this is the closest to the “real thing” I’ve gotten so far. Thanks! Following.
Fabulous- Thank you, Donna!
These look great, making soon. Re: the stars…love them, are they edible? If yes, where to buy? They add such pizzazz!
What can be used instead of yogurt or sour cream?
for the almond flour, i replaced 1/4 tsp of it with coconut flour. recipe turned out amazing! you wouldnt even know this cupcake wasn’t made with traditional flour. Thanks so much!